The turret of tender custard rolls with whipped cream, covered with chocolate silky sauce, will undoubtedly cause admiration for all the sweet tooth.
Pick your recipe
You will need
- For choux pastry:
- - 50 g of butter;
- - 75 g flour (premium);
- - 150 ml of water, 2 eggs;
- - 1 teaspoon of crystalline sugar.
- For cream:
- - 300 ml cream (35%).
- For mocha sauce:
- - 25 g butter;
- - 3 tablespoons of strong black coffee;
- - 75 g of dark chocolate, 75 g of milk chocolate.
- Utensil:
- - a confectionery bag with a flat nozzle, a silicone mat, a metal pan.
Instruction manual
1
Cook the dough. Put small pieces of butter in a 150 ml water tank. Heat oil and water over low heat until the oil melts. Boil quickly, remove from heat and immediately pour all the flour, stirring so that there are no lumps.
2
Rub the mass with a wooden spoon until it begins to lag behind the walls of the dishes. Gradually collect the dough into a ball. Let the dough cool for two minutes. Then, whisking, introduce a little beaten eggs with sugar.
3
Place a silicone mat on a metal baking sheet. Fill the pastry bag with dough (in portions) and drop 9 balls on a silicone mat at a great distance from each other. You can lay out the dough with two teaspoons in the form of slides, but it doesn’t turn out very beautifully.
4
Bake profiteroles in the oven, preheated to 200 ° C for 25 minutes. Pierce a hole in the side of each product so that further steam evaporates from the inside during further baking. Put in the oven again for another 5 minutes. Put the finished buns to cool on a wire rack. And in the oven, place the second batch of buns. In total 18 profiteroles should turn out.
5
For cream, whisk 300 ml of cream in a cream so that the cream keeps its shape. Halve each bun and fill with whipped cream. Lay out profiteroles on a turret dish.
6
Make mocha sauce. Put crushed milk and dark chocolate in a heat-resistant dish, add coffee and butter. Put the mixture in a hot water bath and let it melt completely. Constantly stirring, heat the chocolate mixture until smooth. Pour profiteroles over the resulting warm sauce.